Souffle of Cheese
From The book of plain cooking, 1904
Serve immediately.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 30. The excerpt below is the record exactly as published.
Souffle of Cheese Take the crumbs of a French roll, and pour over it half a pint of boiling milk. Grate four ounces of cheese, and add also the yolks of two eggs well beaten, and beat all well together. Whisk the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.